Tasting notes include zero sugar lemon iced tea, cranberry, and citrus. This Arabica coffee is a Catimor variety grown at 1400 meters altitude on the Kaku Estate in Menglian, Yunnan, China. It is processed using the washed method with an 18-hour dry fermentation and dried on concrete patios for about 10 days. The farm is owned by a second-generation farmer, Mr. Li, and involves local Wa, Akha, Dai, and Lahu tribes in the picking process.
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Single origin
🇺🇸 San Francisco, California, United States
Pulse N Pause Coffee is a San Francisco-based specialty coffee roaster founded in 2025, built around the idea of balancing energy and stillness in everyday life. As a veteran-owned micro-roastery, it draws on a philosophy that coffee should both fuel momentum and create space for reflection—captured in its name and symbolized by its sloth logo. The roastery focuses on carefully sourced, high-quality coffees, often highlighting distinctive microlots and experimental profiles, including tea-like processing styles and rare varieties such as Gesha. This approach reflects an interest in nuanced flavor expression, with coffees selected and roasted to offer both vibrancy and clarity. Beyond sourcing and roasting, Pulse N Pause emphasizes a more intentional relationship with coffee. Through education, brewing insights, and a transparent connection to producers, the brand encourages a slower, more mindful experience—positioning coffee not just as a stimulant, but as part of a balanced daily ritual that supports both productivity and pause.